After announcing some months ago that I was going to start a food blog, I thought I’d better get round to actually posting something! I have been dithering around collecting photos and stuff but in all honesty have been a feeling bit apprehensive about it.
I’m not too sure who I am writing this blog to exactly, if nothing else it will be a way to catalogue all the recipes we have tried (and hopefully enjoyed), and maybe it will prove interesting to any readers who stumble across it in an obsessive food-blog-athon. Or is it just me who does that…?
So, here goes, I will start with a lovely autumn dish that is easy to prepare after work (as all of our week-day meals have to be!) but is super delicious and healthy! If I had had any salad leaves I would have served them with the squash, but it worked perfectly well alone. One note about the recipe: I ran out of pine nuts so couldn’t include them in the dish, but they are a very worthy addition so have kept them in the original recipe.
I cooked the squash initially for about an hour, longer than in the recipe because I wanted to get the sweet caramelised edges you can see above.
I only put a small sprinking of breadcrumbs on, I have made it before without any crumbs or parmesan and it was still lovely.
The recipe made a few too many roasted vegetables to fit on the small squashes, but by the time everything had finished in the oven the extra had mysteriously disappeared…
Roasted Butternut Squash with Goats Cheese
Recipe adapted from http://www.bbcgoodfood.com
2 small butternut squashes
1 Garlic clove, crushed
3 tbsp olive oil
a pinch chilli dried chilli flakes
1 tsp thyme, chopped
2 courgettes, cut into chunks
1 red pepper, cut into chunks
1 Red onion, cut into thin wedges
Handful of cherry tomatoes
50g pine nuts
100g goat’s cheese – I used a sliced barrel-shaped cheese
1 tbsp breadcrumbs
Cut the squashes in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for an hour at 200 until the flesh is tender.
To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 30 minutes. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
Arrange the roasted vegetables in the squash halves, scatter with the breadcrumbs and parmesan. Put the goats cheese slices on top and bake for a further 10 minutes or until the cheese has melted.